Salmon Wellington Recipe | Crispy Pastry, Juicy Inside

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Cook rice in salted water until it holds its shape, about 10-15 minutes.

Add vegetable oil and a piece of butter to a pan and heat it up.

Add onion to the oil and sauté on medium heat until soft and translucent, about 5-7 minutes.

Wash and dry the spinach, remove stems, and chop it randomly.

Add the chopped spinach to the sautéed onion and cook until it reduces in volume, about 1 minute; season with salt.

Transfer the spinach mixture to a separate container and allow to cool.

Use salmon fillet, cut off the skin, and cut the fillet in half; season with salt and pepper and let marinate for 10-15 minutes.

Roll out the puff pastry to approximately 30 by 35 cm, sprinkling flour if necessary.

Lay out the rice as the first layer on the pastry, leaving about 2 cm edges free; season the rice with salt and pepper.

Distribute the spinach evenly over the rice, smoothing the surface with a spoon.

Place the salmon on top of the spinach, ensuring the thick end of the fish aligns with the thick end of the spinach.

Carefully lift the pastry and fold it over the salmon, pressing the edges to seal.

Brush the edges with beaten egg to help seal them together.

Transfer the wrapped salmon onto a baking sheet lined with foil.

Brush the top of the pastry with more beaten egg.

Preheat the oven to 180°C (350°F) before baking.

Bake for about 20 minutes, checking after 20 minutes and adjusting time as needed.

Let the salmon wellington rest for at least 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens